Baking soda/powder and yeast work in two different ways. Yeast work off of the sugar in the flour (French baguettes) or like most other breads, work off of the added sugar.
Baking soda/powder react with acid to make the bread rise. That's why recipes often call for buttermilk. It's a source of acid. These doughs should not be over-worked (kneaded).
As long as your dough is not too acidic, the yeast will survive and work off of the sugars. If there's no acid in the dough, the baking soda/powder won't do much. If the dough is too acidic, it may kill the yeast.
I also make sourdough bread which can be very acidic. Even with the high acidity, the yeast still survives quite nicely, although a properly made sourdough takes much longer to rise.
My sourdough takes a day and a half to make. I use no added sugar. The rise comes completely from the natural sugar in the flour.
Short answer: I don't see any reason to use both yeast and baking soda/powder but I doubt any harm will come from it.